This document provides information on chestnuts, including their description, countries of origin, packaging, transport requirements, and risk factors. It discusses that chestnuts require careful temperature, humidity, and ventilation control to prevent mold growth, fermentation, or sprouting during transport. Proper securing of the cargo and avoidance of contamination and mechanical damage is also important to maintain quality. Ventilation is critical to manage the chestnuts' respiration processes and release of gases like carbon dioxide.

2. General:
Product information
Packaging
Transport
Container transport
Cargo securing
Risk factors and loss prevention:
Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases

3. Product information
Product name
German Maronen (Esskastanien), Edelkastanien
English Chestnuts, sweet chestnuts
French Marrons
Spanish Castañas
Scientific Castanea sativa
CN/HS number * 0802 40 00
(* EU Combined Nomenclature/Harmonized System)

4. Product description
Sweet chestnuts are edible nuts which grow on trees of the genus Castanea in the beech
family (Fagaceae). Chestnuts are native to the Black Sea area.
They have an spiky, external husk (cupule) which spontaneously breaks open when
ripe to reveal the actual fruit. The outer husk may contain 1 - 3 fruits. The fruit consists
of the light colored nut kernel, a thin skin and a red-brown to brown pericarp. The base
of the nut has a light colored spot, also known as the quot;navelquot;.
Chestnuts are of a round to oval shape. Their flavor may be described as nutty. Boiling
or roasting imparts a still stronger aroma to chestnuts. Cooking also makes it easy to
remove the skin and shell from the nut kernel.
The nut kernel predominantly consists of starch, protein, minerals and chestnut oil. For
a nut, its vitamin C content is relatively high.
The oil content of chestnuts is 1 - 2% (chestnut oil).
There is a very large number of different varieties of chestnuts, just one of which is the
quot;keepingquot; chestnut, which remains on the tree longer than normal chestnuts and must
be picked by hand.

5. Quality / Duration of storage
Chestnuts exhibiting mold growth on acceptance of a consignment must be rejected. If,
on unloading, they exhibit mold growth, they should not be placed in full sunshine as
this does not delay decomposition, but instead encourages it. Once mold growth has
started, it cannot be stopped.
The fruits must not exhibit any mechanical damage either.
Various sources state maximum duration of storage as follows:
Temperature Rel. humidity Max. duration of storage Source
0°C not stated 6 months [5]
-3 - 0°C 65 - 75% 12 months [18]
Due to their poor keeping qualities (high water content), chestnuts are sold not as nuts,
but instead as fresh fruit, unless they have been sun-dried.

6. Intended use
Boiled chestnuts are served as an accompaniment to various meat dishes or are pureed.
Roast chestnuts sold as a snack during the cold winter months.
Before boiling or roasting, chestnuts are provided with a crosswise nick at the tip and
either boiled for five minutes and then shelled or are roasted, after which the shells
easily burst open.
Figures
Figure 1 Figure 2

7. Countries of origin
This Table shows only a selection of the most important countries of origin and should
not be thought of as exhaustive.
Europe Germany, France, Italy, Spain, Portugal, Romania, Greece, Turkey
Africa
Asia Japan, Korea, China
America USA
Australia
Packaging
Chestnuts are mainly transported in Jute bags, PP Files, boxes or drums.

8. Transport
Symbols
General cargo Temperature-controlled
Means of transport
Ship, truck, railroad
Container transport
Refrigerated container with fresh air supply

9. Cargo handling
Since chestnuts are sensitive to impact, they must be handled with appropriate care.
In damp weather (rain, snow), the cargo must be protected from moisture, since it may
lead to mold growth.
The required refrigeration temperature must always be maintained, even during cargo
handling.
Stowage factor
3.34 - 3.48 m3/t (in boxes) [11]
5.02 - 5.57 m3/t (in bags) [11]
3.96 m3/t (in bags) [1]

10. Stowage space requirements
Cool, dry, well ventilated
Segregation
Fiber rope, thin fiber nets
Cargo securing
Because of its considerable impact- and pressure-sensitivity, packages of this cargo
must be secured in such a way that they are prevented from damaging each other.
Spaces between packages or pallets must be filled, to prevent slippage or tipping. By
selecting the correct packaging size or cargo unit (area module or area module
multiple), holds can be tightly loaded (without spaces).
Care must be taken during stowing to ensure that the cargo is not only well secured but
is also very well ventilated.

11. Risk Factors and Loss Prevention
RF Temperature
Chestnuts require particular temperature, humidity/moisture and ventilation conditions
(SC VII) (storage climate conditions).
A written cooling order must be obtained from the consignor before loading is begun.
This order must always be complied with during the entire transport chain.
The following Table merely constitutes an estimate of appropriate temperature ranges.
Temperatures may deviate from these values, depending on the particular transport
conditions.
Temperature
Designation Source
range
1 - 3°C [1]
Favorable travel
temperature range 0°C [5]
-3 - 0°C [18]
Excessive heat during storage causes chestnuts to germinate.

12. RF Humidity/Moisture
Chestnuts require particular temperature, humidity/moisture and ventilation conditions
(SC VII) (storage climate conditions).
Humidity/water
Designation Source
content
70% [1]
Relative humidity
65 - 75% [18]
Water content 25 - 30% [1]
Maximum
equilibrium 85% [1]
moisture content
According to [15], the water content of chestnuts may be as high as 50.1%, as a result
of which they are constantly releasing water vapor. Fresh chestnuts release particularly
large quantities of water vapor due to vigorous respiration, so causing self-heating and
mold growth.
Chestnuts must be protected from all forms of moisture (seawater, rain and
condensation water) to prevent mold, rotting, fermentation and sprouting.

13. RF Ventilation
Chestnuts require particular temperature, humidity/moisture and ventilation conditions
(SC VII) (storage climate conditions).
Recommended ventilation conditions: circulating air, 10 - 20 circulations/hour with
continuous supply of fresh air (airing).
In order to reduce the risk of germination and sprouting, water vapor and CO2 must be
removed continuously and an adequate supply of fresh air must be ensured. Packaging
must be constructed so as to ensure adequate ventilation. Where possible, the cargo
should be stowed so as to leave trenches.
RF Biotic activity
Chestnuts display 2nd order biotic activity.
Chestnuts are living organs in which respiration processes predominate, because their
supply of new nutrients has been cut off by separation from the parent plant.

14. Care of the cargo during the voyage must be aimed at controlling respiration processes
(release of CO2, water vapor, ethylene and heat) in such a way that the cargo is at the
desired stage of ripeness on reaching its destination. Inadequate ventilation may result
in fermentation and rotting of the cargo as a result of increased CO2 levels and
inadequate supply of atmospheric oxygen (see Ventilation).
RF Gases
CO2 evolution Chestnuts (especially when fresh) constantly
release CO2 .
Upper limit of permissible CO2 0.8 vol.%
content
If ventilation has been inadequate (frost) or has failed owing to a defect, life-
threatening CO2 concentrations or O2 shortages may arise. Therefore, before anybody
enters the hold, it must be ventilated and a gas measurement carried out. The TLV for
CO2 concentration is 0.49 vol.%.

15. RF Self-heating / Spontaneous combustion
Chestnuts have a tendency towards self-heating under the influence of moisture
RF Odor
Active Chestnuts release a slight,
behavior unpleasant odor.
Passive Chestnuts are sensitive to
behavior unpleasant or pungent odors.
RF Contamination
Active Chestnuts do not cause
behavior contamination.
Passive The cargo is sensitive to dirt, fats
behavior and oils. The holds or containers
must accordingly be clean and in a
thoroughly hygienic condition
before loading.

16. RF Mechanical influences
Because of their high mechanical sensitivity, chestnuts must be treated with great care
during cargo handling, transport and storage, since otherwise they may suffer a
reduction in quality.
RF Toxicity / Hazards to health
If ventilation has been inadequate (frost) or has failed owing to a defect, life-
threatening CO2 concentrations or O2 shortages may arise. Therefore, before anybody
enters the hold, it must be ventilated and a gas measurement carried out. The TLV for
CO2 concentration is 0.49 vol.%.
RF Shrinkage/Shortage
Loss of weight must be expected due to the release of water vapor, especially from
fresh chestnuts.

17. RF Insect infestation / Diseases
Chestnut blight: Chestnut blight (Endothia parasitica) attacks and destroys the bark and
wood of the chestnut tree.
Ink disease: Infection with ink disease (Phytophthora cinnamoni), which attacks the
roots of the tree, is manifested externally by leaf yellowing and die-back of branches.
Maggot infestation: Chestnuts are sometimes infested with maggots, one common
culprit being the insect Carpocapsa splendam.
Mold growth: Once mold growth has started, it cannot be stopped and the damage is
thus irreversible.
The quarantine regulations of the country of destination must be complied with and a
phytosanitary certificate may have to be enclosed with the shipping documents.
Information may be obtained from the phytosanitary authorities of the countries
concerned.
Source : The Transport Information Service (TIS) from the German
Insurance Association (GDV e.V.)

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